• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Pastry (A) - oil dough
  • 100g butter, melted
  • 100g low-protein flour
  • Pinch of salt
  • Pastry (B) - water dough
  • 30ml cooking oil or melted lard if preferred
  • 30ml water
  • 1/2 tsp salt
  • 1 egg yolk
  • 100ml low-protein flour


  1. For the pastry: Sift flour (A) into a bowl; add salt to mix. Add melted butter and mix into a soft dough. Wrap in cling film and set aside.
  2. Mix oil (or lard), water and salt in a mixing bowl for the water dough. Add egg yolk to mix. Then sift in flour and mix well to form a soft dough.
  3. Roll out pastry (B) in between plastic sheets into a rectangular piece. Roll out pastry (A) into a rectangular piece as well.
  4. Place pastry (A) on pastry (B). Fold across into four layers. Roll out then repeat the step of folding again. This time fold across into three layers. Do this twice.
  5. Roll out the dough into a rectangular shape. Roll up like a Swiss roll and cut into 1.5-2cm thick slices. Roll out into a flat circle and line a tart mould. Press down slightly and trim the edges. Prick the bottom with a fork. Use this as a tart casing.

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